The DailyDyl

Tiramisu is one my favorite desserts to make. I’m also a big fan of Ube and Matcha flavors and for a while wanted to use them in a tiramisu to mix things up. I played with my favorite tiramisu recipe to bring this creation to life. The pictures do not do this dessert justice.

Ingredients
• 1 1/2 cups espresso , (or strong coffee), room temperature
• 3 Tbsp golden rum
• 3 tbsp Frangelica or Kahlúa coffee liquor 
• 40 ladyfingers
• 6 egg yolks, (large)
• 3/4 cup granulated sugar
• 16 oz mascarpone, cold
• 2 cups heavy whipping cream, cold
• 2-3 Tbsp unsweetened cocoa powder, to dust the top
• Matcha powder ( to taste – see directions)
• Ube extract (to taste – see directions)

Instructions

• Temper the Eggs Combine 6 yolks and 3/4 cup sugar and continue whisking over a saucepan of simmering water for 9-10 minutes. Remove from steam and whisk for a few minutes to help it cool cool.

• Make The Mascarpone Mixture: Beat 16 oz mascarpone with rum (suggested 3 tbsp) then beat in the cooled yolk mixture until blended.

• Whip The Cream: Whip 2 cups cold heavy cream to stiff peaks.

•Make the Filling: With a spatula, fold half of the whipped cream into the mascarpone mixture then fold in the remaining half until blended.

•Split the Filling: Split the filling evenly between two bowls.

•Add the Ube: Add a few drops of Ube extract to 1 bowl and mix to combine. Taste, and a more drops until you are satisfied with the flavor.

•Add the Matcha: Start by adding a teaspoon of matcha powder to the second bowl and mix to combine. Like the Ube, add more until you have reached your desired flavor profile.

• Dip the Lady Fingers: Mix coffee and Frangelica into a shallow dish. Quickly dip half of the ladyfingers (working with a few a time) in to coffee and frangelica liquor.

• Arrange in casserole dish After you dip the lady fingers quickly arrange them in a casserole dish ( 9x 13) or even a trifle bowl. Spread the matcha cream over the first layer of ladyfingers. Dip the remaining ladyfingers and arrange over the matcha cream. Spread on the ube cream. Cover and refrigerate overnight then dust with cocoa powder and serve.